Chicken Souiza Cornbread Bake (Oct 2011)

Crust:
1/2 cup butter
1 onion, finely chopped
1 clove garlic, minced
1 can (14 oz) corn, drained
1 can (14 oz) cream style corn
1/4 tsp salt
2 eggs
1 (8.5 oz) package corn bread mix

Chicken Filling:
2 1/3 cups chopped cooked chicken breast
2 tbsp canned green chili peppers
1 1/2 cups sour cream
1/4 tsp salt
1/4 tsp black pepper
1 cup shredded cheese, monterey or cheddar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish. Melt butter in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.